Roasted Carrots With Turmeric and Cumin Recipe (2024)



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Love these, as do the rest of my family. I now make these without the butter. In step 3, simply put the spices into the (unwashed) bowl you used in step 1. If needed, add a few extra drops of oil. When the carrots come out of the oven, put them in the bowl and mix gently to coat them with the spices and mint.

I've made these without the mint and they are still great!


I agree with Katherine -- given all those spices, the result is surprisingly bland. Also the recipe is unclear. Step 3 says to transfer spices and soft butter to a large pan, and step 4 says to add the cooked carrots to the spices in the pan. I don't know if it means a sauce pan or frying pan, but since we don't then add heat, why use a pan at all? Why not a bowl or the serving platter instead?


doesn't need the mint. And can substitute spices for the seeds. Carrots shrink, so make plenty.


Can use about half as much olive oil and butter.


Fabulous. I cooked this for Thanksgiving, my table a mix of picky eaters, small children, gourmets, goumands, and traditionalists. Once lone carrot remained--which I ate. Many requests for repeats.


-Subtle; good.
-Used EVOO instead of butter.
-Carrots were oily. Use half as much olive oil and butter.
-Love - make w'out butter. In step 3, simply put the spices into the (unwashed) bowl used in step 1. If nec. add xtra drops oil. When carrots come out oven, put in bowl; mix gently to coat w. spices and mint.
-Can limit oven time to 10-15.
-Used coconut oil -sweet, coats carrots well. Nice contrast w. coriander/cumin.
-Mint not nec. Can substitute spices for seeds. Carrots shrink.


Great recipe! I was out of olive oil so I used coconut oil instead which is sweet and coats the carrots really well. It provided a nice contrast with the toasted coriander and cumin too! This could become my go-to carrot recipe and may also be an addition to our Thanksgiving feast!


After multiple comments about the lack of flavor, I was a bit worried. But I served these at my Thanksgiving and followed the recipe exactly, and it was really good. The spices were subtle, but a really good change from my usual sage butter go to for roasted carrots.


I thought these were subtle, rather than "bland", as some cooks have thought; but certainly a bit less oil/butter would be fine, also less time in the oven -- 10 or 15 minutes plenty.


The veggie-resistant boyfriend and I ate this like fries. Double it.

Cole K.

Agree. My carrots were a bit oily. Also can probably limit time in the oven to 15 minutes.


Delicious. I used olive oil for the spice instead of butter, and it still turned out tasty.


Made these according to the directions except I omitted the mint. They turned out yummy. Very easy and delicious. I love roasted vegetables.

Kathryn Jennings

Add a small amount of honey or brown sugar. Ups the sweetness and flavor of the carrots--sometimes the carrots are not at their best. Mmmmm, yummmmm.


I had Brussels sprouts on hand and added them to the carrots after halving-delicious!

bridget botch

i actually didn’t have any thyme to do this … haha okay so i literally didn’t have thyme and replaced with fresh ROSEMARY and it’s a GREAT sub and i think boost the flavor! its not bland or subtle like how the other receipts came out. these are delicious!


If you don’t have Aleppo pepper or mild chili powder in the house, and you choose to use Cayenne in its place, by god you do not need ½ teaspoon of it.

James W

Doesn’t the baking temperature, 425 degrees Fahrenheit, specified exceed the smoke point of the oil specified, olive oil?


Agree with most comments: no mint, less butter, reduce cooking time. Simple easy - worth getting right


I thought it better to roast 15 minutes and then broil for five. At 425, my carrots didn't come out at all brown. There is absolutely no reason to put them in a pan at the end. Unless you like washing dishes, dump the carrots and the spice mixture into that same bowl used for mixing them with olive oil.


does not serve 6! was barely enough for just 2, we went through them really quickly like fries. (maybe we liked them too much)


It's a while since this recipe was first posted but anyway.....if this dish tastes 'bland' to you it is likely you are using less than truly fresh carrots which is a shame because this is one of the great methods for cooking root vegetable.

Tate Bredenkamp

Absolutely perfect in every way. My dad described them as “out of this world. The best carrots he’d ever had.” Serving them a strained yogurt dressed with lime zest, lime juice, and a little salt is essential. Regarding steps 3 and 4, just add the completed butter to the sheet pan the carrots were cooking on, along with fresh mint. They coat quite easily enough and are genuinely, transcendent.


These were delicious. I added blanched slivered almonds I had on hand for some crunch. Flavors were incredible.


Delicious. And if you happen to have fresh turmeric, up it to a teaspoon or more and it's double delicious.


Delicious!! Added some peas for color. Served with rice stuffed green peppers.

samantha capobianco

So easy and delicious! Loved this one


.25 teasp of tumeric & Cumin.125 teasp of cinnamonRoast at 400 degrees for 25 minutes


My farmers market carrots were perfect for this recipe because they're nice and thick, not anemic like grocery store carrots can sometimes be. I adjusted this recipe for 2: 5 carrots, 1 T olive oil, season with salt and pepper. I omitted the butter and other spices and didn't miss them. The batons come out perfectly every time.


I've been wanting a not-too-involved carrot recipe, and decided to try this one on Easter alongside roast chicken. I followed the suggestion to use half the amount of oil and butter and was out of coriander and mint. I also used already ground cumin, a bit more than called for to make up for the lack of coriander. This was not hard, had easily accessible ingredients, and was delicious!! I'll be making it again for sure!

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Roasted Carrots With Turmeric and Cumin Recipe (2024)


Why are my roasted carrots tough? ›

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

How to roast carrots in Jamie Oliver? ›

Method. Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender.

Is it better to steam or roast carrots? ›

Carrots are also affordable and easy to keep on hand. If you've ever been underwhelmed by steamed carrots (been there), I promise that they're far more interesting in roasted form. Roasted carrots are an easy and healthy weeknight side dish, and would also add a welcome jolt of color to your Thanksgiving table.

How to get roasted veggies crispy? ›

Moving the pan closer to one of the elements can help. I find that I get lots more crispy edges when I roast vegetables on a rack in the upper third of the oven. Use the convection feature on your oven, if you have one. The fan helps better circulate hot air.

Why aren't my roasted veggies crispy? ›

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

How does Gordon Ramsay cook carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Should you boil carrots before roasting? ›

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

What happens if you don't peel carrots before roasting? ›

As with many vegetables, roasting carrots brings out their sweet inner nature. Peel the carrots or don't peel the carrots—it's up to you. Peeling takes a bit more time, obviously, but also leads to a more consistent final texture to the dish.

Are roasted carrots still healthy? ›

Your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast.

What is the healthiest way to cook carrots? ›

Sautéing is one of the healthiest ways to cook carrots.

Why are my carrots so hard? ›

Left to grow too long, especially to the stage of bolting to seed, any carrot will become tough, woody, and bitter tasting. However, this problem is made worse by inconsistent watering with periods of dryness.

Why are my cooked carrots rubbery? ›

Specifically, if carrots lose too much water, they tend to turn from crisp and crunchy to limp and rubbery. This moisture loss can result from the carrot tops absorbing too much water, which leaves the root dehydrated, or simply from storing them in too dry an environment.

How do you firm up rubbery carrots? ›

Cut a thin slice off the bottoms and submerge them in a bowl of cold clean water, which you'll place in your fridge on the coldest shelf. Sure, you can use them after about an hour of soaking, but if you ignore them until the next day you should have crisp carrots just begging to be eaten.

How do you keep carrots from getting rubbery? ›

Remove the tops, the main drain on the carrot, chill in the fridge in an airtight bag. Keep in the dark which should be easy in the fridge esp. in the back.

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